Rhubarb gin
- Published: 20 Apr 22
- Updated: 18 Mar 24
This gloriously pink rhubarb gin is a cinch to make. It tastes great on its own over ice or in a cocktail. Have a go with our easy recipe – we’ve even got a clever tip for using up the gin-soaked fruit.
Try your homemade gin in a zesty rhubarb and ginger cocktail.
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Makes 1 litre -
Hands-on time 10 min, plus 1 week steeping.
Nutrition
- Calories
- 125kcals
- Fat
- 0g fat
- Protein
- trace
- Carbohydrates
- 8.3g (8.3g sugars)
- Fibre
- 0g fibre
- Salt
- trace
delicious. tips
Use the gin-soaked rhubarb to make rhubarb and blueberry jam…
– Chill a small plate in the freezer and sterilise 2-3 regular size jam jars and their lids. Put the leftover 500g gin-soaked rhubarb in a large heavy-based pan (discard the lime zest and juniper but keep the vanilla pod) with 1 cored and chopped apple and a splash of water. Simmer, covered, for 10-15 minutes until the apple has softened.
– Stir in 400g blueberries and the juice of 1 lemon, then cook for 10 minutes. Stir in 500g jam sugar or granulated sugar until dissolved. Bring to a rolling boil for 2 minutes, then put a spoonful onto the cold plate, chill for 1 minute in the freezer, then push it with your finger. If it wrinkles it’s reached setting point – if not, boil again for 2 minutes and repeat. Take the pan off the heat between tests.
-When it’s ready, let the jam sit for 5 minutes, skim the surface if need be, then discard the vanilla and ladle into the hot sterilised jars (use a jam funnel to avoid spillage). Seal with a wax disc and secure the lids while hot. Label once cool.Once strained, the rhubarb gin will keep in a cool, dark place (or, better, the fridge) for several months.
Learn how to sterilise jars